Spaghetti and Meatballs

Add something Italian to your family dinner! Serve Spaghetti and Meatballs - a flavorful international fare! MORE + LESS -

Meatballs

1 1/2

pounds ground beef

3/4

cup dry bread crumbs

1/2

cup milk

tablespoons grated Parmesan cheese

tablespoon chopped fresh parsley

teaspoon salt

1/2

teaspoon dried oregano leaves

1/4

teaspoon pepper

medium onion, finely chopped (1/2 cup)

egg

tablespoon olive or vegetable oil

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

can (28 ounces) whole tomatoes, undrained

can (6 ounces) tomato paste

1/4

cup chopped fresh parsley

1/4

cup water

teaspoon sugar

teaspoon salt

1/2

teaspoon dried basil leaves

1/4

teaspoon pepper

package (16 ounces) spaghetti

Grated Parmesan cheese

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1

Heat oven to 350º. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
2

Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
3

Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4

Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

Spaghetti and Meatballs--nearly everyone's favorite "Italian" dish--is truly international fare. Spaghetti originated in the Orient, meatballs in the Middle East, tomato sauce in Mexico, and the essential Parmesan cheese really does come from Italy--it has been produced in the city of Parma for more than 800 years!